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Hearty Italian White Bean Soup

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers. —Kristina Krummel, Elkins, Arkansas
Hearty Italian White Bean Soup Recipe photo by Taste of Home

Ingredients

  • 1 tablespoon olive oil
  • 1 medium potato, peeled and cut into 1/2-inch cubes
  • 2 medium carrots, chopped
  • 1 medium onion, chopped
  • 2 celery ribs, chopped
  • 1 medium zucchini, chopped
  • 1 teaspoon finely chopped seeded jalapeno pepper
  • 1 can (15-1/2 ounces) navy beans, rinsed and drained
  • 2 to 2-1/2 cups vegetable or chicken broth
  • 1 can (8 ounces) tomato sauce
  • 2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
  • 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Directions

  1. In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender.
  2. Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender.
    Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.
Peppers (Hot)
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 cup: 164 calories, 3g fat (0 saturated fat), 0 cholesterol, 714mg sodium, 29g carbohydrate (5g sugars, 6g fiber), 8g protein.

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